The Tanqueray Kensington Spritz

The Tanqueray Kensington Spritz


30mL Tanqueray London Dry gin
15mL Belsazar Dry Vermouth
30mL Blended Kensington Mango
15mL 1:1 ratio sugar syrup
1 Tbs of apple cider vinegar
90mL soda water
Dill to serve


Cut the flesh off a Kensington Mango and blend up into a puree.

Add your mango puree to a wine glass.

Add the remainder of your ingredients and fill your wine glass with ice. Give it a stir and garnish with a sprig of dill.

Credits: Krystal Hart, National Ambassador for World Class and Tanqueray.

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